We decided to make our Cornbread-topped Bean and Kielbasa bake while at Martha's Vineyard -- incorporating the changes we wanted to try. It came out great, and we plan to make it again, doubling the quantities listed here, as we'll be having dinner for 10 people.

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This is surprisingly easy. Corey asked me to post it, so here you go!

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I'm posting this for dear Harry who asked for it, so I guess it'll be my contribution to this week's Carnival of the Recipes! Click on the recipe title or the [more..] box below to see the recipe.

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Last night, I made the chicken pot pie from ALa of Blonde Sagacity in The Carnival of the Recipes #12. It's become a mainstay of ours. And, just as she says, the horseradish is key. It adds an amazing flavor (without the heat) to the filling. As with any recipes, you tweak and change things a bit to make them your own. Click on the title or the [more..] link to see the current recipe as I make it now.

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The original of this recipe was made with goat cheese. I still make it with goat cheese sometimes, with Boursin (garlic and herb, full fat version) sometimes, and half-and-half of each at other times. All are excellent.

Click on the title of the post to get the full recipe.

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